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Brining your Turkey this Christmas?

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    #32
    Sparks
    Registered Users Posts: 40,055 ✭✭✭✭Sparks


    Yup, stick one of these in it, set the alarm for 160F and forget about all the is it okay-is it going to poison my family nonsense:

    Polder-Dual-Probe-Thermometer.jpg


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    #33
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    Can I borrow one of those please? :p
    I only have a bog standard thermometer, like the one Gwyneth Paltrow used to stab the poor fella in the neck in Perfect Murder.


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    #34
    Sparks
    Registered Users Posts: 40,055 ✭✭✭✭Sparks


    Mine's buried in my turkey :D But they're cheap - I got mine for 30 euro on ebay (and the make doesn't matter so much, but that's a polder if you're curious). Just be sure it's one of the ones you leave in the meat in the oven, rather than the instant read variety. Makes everything so much easier when roasting anything.


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    #35
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    And where do you stick them? The thickest part of the turkey they say, meaning the very deep end of the breasts? I'm in Dublin city centre tomorrow for lunch, wonder of I should nip in kitchen compliments and grab one?


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    #36
    Sparks
    Registered Users Posts: 40,055 ✭✭✭✭Sparks


    Kitchen compliments are a fabulous food porn store, but I wouldn't buy anything there, I think they're overpriced. In a pinch though...

    But first, I'd walk 100 yards further up the road to TK Max and look in their kitchen section; then 20 yards from there to Argos. Then Dunnes. And then maybe KC or stock.

    And yes, the thickest part of the breast. Basicly, where the heat will take the longest to get to, so you know everything reached minimum safe temperature :D


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    #37
    BailMeOut
    Registered Users Posts: 2,961 ✭✭✭BailMeOut


    Here is my bird in its salty brine!

    4v5f.jpg


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    #38
    Deise Musashi
    Registered Users Posts: 622 ✭✭✭Deise Musashi


    I took off the legs and froze them, I'll bone and roll them at some stage for another roast Turkey dinner.
    I also removed the wings and will roast them with the neck to add flavour to the gravy.
    The bird is in the brine in a cooler box, no room in the fridge so I sterilised everything with dilute Domestos and rinsed with boiled water. I have two blue blocks and a bag of ice in with him to keep things cool.
    20131224_162753_zpswpeumihj.jpg

    I've the chicken stock made for the gravy as well. The bowls are in the fridge atm. hence no room for the Turkey! I think I'll skim off the fat then freeze one lot and use the other.

    20131223_201518_zpsqczmwagx.jpg


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    #39
    fussyonion
    Registered Users Posts: 7,818 ✭✭✭fussyonion


    BailMeOut wrote: »
    Here is my bird in its salty brine!

    Heh it's like an aquarium for turkeys.


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    #40
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,204 CMod ✭✭✭✭The Black Oil


    I'm going to try it this year. Fridge space might be an issue, shed's not a bad idea. Or cooler. I'm actually a bit excited about it. :pac:

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



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    #41
    BailMeOut
    Registered Users Posts: 2,961 ✭✭✭BailMeOut


    any more new converts to brining this Christmas? I just realized my plastic container I use is cracked so need to make a trip to woodies to get a new one.


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    #42
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    Yeah, I'm hoping to do it. It's my first time cooking a whole bird so I want to be sure it's not dry and horrible. I'm hoping to store it outside but it's pretty mild here at the moment (8 degrees right now) so it might not be ideal, even using ice packs.


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    #43
    Wyldwood
    Registered Users Posts: 1,162 ✭✭✭Wyldwood


    I'm going to try brining this year. I'm getting a turkey crown but am torn between a Ballymaloe water based brine and Nevin Maguire's buttermilk brine. Anyone tried the buttermilk brine before?

    http://www.rte.ie/lifestyle/food/recipes/2013/1209/4131-buttermilk-brined-roast-crown-of-turkey/


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    #44
    Gloomtastic!
    Registered Users Posts: 8,320 ✭✭✭Gloomtastic!


    Wyldwood wrote: »
    I'm going to try brining this year. I'm getting a turkey crown but am torn between a Ballymaloe water based brine and Nevin Maguire's buttermilk brine. Anyone tried the buttermilk brine before?

    http://www.rte.ie/lifestyle/food/recipes/2013/1209/4131-buttermilk-brined-roast-crown-of-turkey/

    I marinate chicken thighs
    In buttermilk before baking them and they are always juicy so imagine turkey would be good too. Also, if space is an issue in your fridge, the buttermilk method may help.
    Hmmm may try it myself now, thanks! :)


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    #45
    Planet X
    Moderators, Recreation & Hobbies Moderators Posts: 3,915 Mod ✭✭✭✭Planet X


    I'm going to give a go. First time.
    Have a 12 gallon container with lid, IKEA storage container, plenty big enough.

    12 hours is enough it seems BUT BUT BUT this will not fit in the fridge so will put in the back garage overnight, with lid sealed of course.
    Should be fine I reckon...........as cool as fridge. It's hardly going to go off or anything.
    Game on.


    Or should I, or can I, steep it for twelve hours, whip it out and stuff it Christmas Eve?
    I always have it prepped and ready for the oven on Christmas Eve.
    So, that would be brining it Christmas Eve early morning, stuffing it 8pm say?


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    #46
    Deenie123
    Closed Accounts Posts: 481 ✭✭Deenie123


    Isn't it really poor food hygiene to go rinsing out raw poultry?


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    #47
    Faith
    Moderators, Society & Culture Moderators Posts: 30,655 Mod ✭✭✭✭Faith


    Someone suggested brining, then taking the bird out of the brine for 24 hours before cooking it. Is there any benefit to that?


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    #48
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    Faith wrote: »
    Someone suggested brining, then taking the bird out of the brine for 24 hours before cooking it. Is there any benefit to that?

    Bird needs to be dry before going into the oven iirc.


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    #49
    BailMeOut
    Registered Users Posts: 2,961 ✭✭✭BailMeOut


    mine is soaking away now in fridge. Just used a cup of salt that I fully dissolved in hot water which I cooled down with a load of ice then added a fist full of whole black peppercorns, few bay leaves and a sliced lemon.

    Will remove from fridge this time tomorrow morning so will be in there a full 24 hours.


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    #50
    Planet X
    Moderators, Recreation & Hobbies Moderators Posts: 3,915 Mod ✭✭✭✭Planet X


    Planet X wrote: »
    I'm going to give a go. First time.
    Have a 12 gallon container with lid, IKEA storage container, plenty big enough.

    12 hours is enough it seems BUT BUT BUT this will not fit in the fridge so will put in the back garage overnight, with lid sealed of course.
    Should be fine I reckon...........as cool as fridge. It's hardly going to go off or anything.
    Game on.


    Or should I, or can I, steep it for twelve hours, whip it out and stuff it Christmas Eve?
    I always have it prepped and ready for the oven on Christmas Eve.
    So, that would be brining it Christmas Eve early morning, stuffing it 8pm say?

    Yes. Significantly more moist.
    No one died of food poisoning due to drying bird on tabletop.
    Will do it again next year.


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    #51
    Mrs Fox
    Registered Users Posts: 2,292 ✭✭✭Mrs Fox


    Planet X wrote: »
    Yes. Significantly more moist.
    No one died of food poisoning due to drying bird on tabletop.
    Will do it again next year.

    Some people dry the bird with a cold setting hairdryer. Effective I must say.


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    #52
    Jezek
    Registered Users Posts: 737 ✭✭✭Jezek


    I don't see the need for brine, have tried it and it makes for a less tasty meat ( it does keep it moist). This year I spatchcocked the turkey, salted the night before, left in fridge uncovered, next day just put in oven , had a turkey done in 80 mins with no trouble at all, used a thermometer so it wasn't dry at all !


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